Recipe for Cookie Dough Banana Ice Cream Sandwiches

There’s nothing quite like a creamy, delicious old-fashioned ice cream sandwich as an afternoon treat. Biting into one is so nostalgic and irresistible that we’re tempted to pick up a box from the freezer aisle every time we make a trip to the grocery store. If the traditional kind didn’t contain obscene amounts of sugar and unhealthy fats, we’d surely eat one after every meal. While there are healthier-than-the-alternative options available out there, you’d have a tough time finding an ice cream sandwich that ticked all the boxes when it came to nutrition. Lucky for you, Sol Alchemy has formulated a yummy icy treat recipe to satisfy your sweet tooth without sacrificing your healthy eating standards. For your snacking pleasure, we present to you our Cookie Dough Banana Ice Cream Sandwiches.

You Will Need:

These flavors combine to create a tasty banana chocolate soft-serve ice cream, which will be used as the filling for your ice cream sandwiches. If you’ve never made banana ice cream before, you’re in for a treat. Unbeknownst to many, a sort of magic happens when you blend up frozen bananas in a high-speed blender. They somehow turn into smooth, creamy soft serve with a texture indistinguishable from the stuff you’d get at Dairy Queen as a kid. Sharing this ice cream with any of your loved ones will almost definitely result in disbelief when you tell them the main ingredient is the humble banana.

The trick to achieving the proper consistency for banana ice cream is using very little liquid in the blender, which has to be a high-speed model such as a Ninja or Vitamix. Usually these blenders come with a tamper, which is essential for the perfect smooth, creamy texture. A standard blender just won’t do the trick–– they’re not strong enough to break down something as hard as a frozen banana, and you’ll end up needing to add more and more liquid to get it moving in the blender, which results in–– you guessed it–– soupy ice cream. But with a high-speed blender, this recipe is sure to impress. Simply break up your frozen bananas into smaller pieces, add your liquid and cacao powder, and turn on your blender. With such a small amount of liquid, you will need to mash the contents of the blender down into the blades using the tamper. This should take a minute or two with the blender on its highest speed.

As for your liquid, anything will do, but we have chosen to use oat milk in this recipe. It adds a certain creaminess to this nice cream that we couldn’t get from water. If you’re choosing to go the entirely-homemade route, before we get started on the ice cream, we’ll need to make some fresh oat milk. If you’ve never made your own milks before, it’s remarkably simple with the help of a blender. Creating your own milks can help reduce your single-use plastic consumption, as they are often purchased in cartons that end up in landfills. Homemade vegan milks are also free of the mysterious ingredients often put into store-bought milks. There are a variety of homemade dairy-free milk recipes online, but none are as cheap and easy as the always popular oat milk.

To make the oat milk we will be using in today’s recipe, simply toss oats and water in the blender together and blend! To make a large batch, use one cup of oats and four cups of water. You can also throw in a pinch of salt or cinnamon or any other flavoring agent that tickles your fancy. You could also sweeten it using maple syrup, should you so choose. The oats and water should be blended for a minute or two to ensure there are no clumps. Once you have a smooth and milky consistency, strain out the oat pulp solids using a fine mesh sieve (you can save this oat pulp for use in treats such as smoothies or gluten free baking experiments, or maybe even to be added to homemade cereals or granolas. Whatever you do, don’t toss it!), and there you have it! Fresh, simple, budget-friendly oat milk with no additives or preservatives. It will keep in the fridge for a few days, but you’ll likely drink it up before then–– it’s that good! This particular style of vegan milk is amazing in this recipe because of how mild the flavor is.

Once you’ve blended up your bananas, cacao powder, and oat milk, you should be left with thick, creamy, scoopable soft serve banana ice cream with a high brown color. This is the chocolatey ice cream sandwich filling dreams are made of. There’s no better pairing than this creamy frozen dessert and Sol Alchemy Cookie Dough Snack Bites. To assemble them, simply place two nut bites on a plate opposite one another and prepare them for the filling. Each sandwich can be filled with about 1-2 tablespoons of banana ice cream, depending on how stuffed you like them. Spread the ice cream on one nut bite using a rubber spatula, then press another nut bite on top. You should be left with an adorable ice cream sandwich. If the edges are a bit messy, run the rubber spatula across the edges for a perfectly smooth sandwich.

To ensure they don’t get too soft and melty, we recommend placing each one back into the freezer for a few moments before biting into them, so they will harden up to the ideal firmness. You can make as many ice cream sandwiches as you like, and if you don’t eat them right away, they’ll keep in the freezer for up to two weeks. Just be sure to store them in an airtight container to avoid their becoming frosty. And there you have it–– the perfect cold treat to keep on hand for and after-dinner dessert or a midday pick-me-up. Without any added sugar or other additives, you can rest easy knowing these are healthy and guilt-free, with magic in every bite. Enjoy!